{"id":13861,"date":"2022-04-27T21:22:53","date_gmt":"2022-04-27T13:22:53","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=13861"},"modified":"2023-06-29T20:54:05","modified_gmt":"2023-06-29T12:54:05","slug":"the-science-of-rising-bread-and-why-yours-is-not","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-science\/the-science-of-rising-bread-and-why-yours-is-not\/","title":{"rendered":"The Science Of Rising Bread (And Why Yours Is Not)"},"content":{"rendered":"\n
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A long time ago, unleavened bread was more common. Unleavened bread is bread prepared without the using of any rising agents, such as yeast or soda. During the ancient times, bread making involved mixing crushed grains and water, and then baking the mixture under the sun. And then the Egyptians changed the baking world for the better when they incorporated yeast in the dough. Our ancestors have used yeast, long before writing was invented. But it was only around the 1000 B.C. when the first yeast-leavened bread was baked in Egypt. Egyptians allowed a batch of dough to stand. The semi-domesticated yeast cells grew, allowing carbon dioxide (CO2<\/sub>) to form and make the dough rise. The bread leaved by yeast was soft and taste better. Since then, leavened bread became a staple. Although unleavened breads in many forms are still popular today.<\/p>\n\n\n\n

But how exactly bread rise? And why your bread is not rising?<\/p>\n\n\n\n

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Table of Contents<\/p>\n